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Winnie The Pooh Cookies

I am blessed with readers. The stories spark my daughters’ imaginations… and their cravings. Not long ago Sophie and her older sister Ava asked if we could have a tea party with the same cookies Winnie the Pooh gave Piglet.

I searched cookbooks and the internet for a cookie that looked similar to the one in the photo. I found a recipe in an old Family Circle magazine that, with some tweaking I hoped would do the trick. Had I failed, Plan B was to bake the peanut butter kisses my mother used to make and a childhood favorite of mine.

I told Sophie to grab her apron and we got to work. (A printable recipe follows this post.)

Our Winnie The Pooh Cookies with a warm chocolate and peanut butter filling brought us close to story book perfection. Sophie and I were proud with our accomplishments. She, for creating such an incredible cookie; myself, for making an imaginary cookie come to life.

My husband, The Spice, quietly asked why I didn’t just pick up a packet of Jaffa Cakes. They are an Irish childhood favorite of his and apparently now available at Publix. “Wouldn’t that have been easier?” He asked.

Chocolate and peanut butter cookies inspired by an illustration in a Winnie the Pooh book.

Author: Sugar & The Spice

Cuisine: American

Recipe type: Cookies

Serves: 2 dozen cookies

Prep time: 20 mins

Cook time: 12 mins

Total time: 32 mins

Ingredients

Cookies

½ cup of butter, room temperature

½ cup packed light brown sugar

1 teaspoon vanilla extract

1½ cups all purpose flour

½ teaspoon salt

2 tablespoons milk

¼ cup dark chocolate chips

Filling

¾ cup dark chocolate chips

2 tablespoons smooth peanut butter

2 tablespoons corn syrup

1 tablespoon water

1 teaspoon vanilla

Instructions

Cookies

Preheat oven to 375 degrees.

On medium speed beat butter until smooth and creamy, about two minutes. Add sugar, beat additional two minutes until smooth and creamy. Add vanilla. On low speed gradually beat in flour and salt. Beat in milk and chocolate until blended.

Roll dough in to 1 inch balls and place onto ungreased cookie sheets about 1½ inches apart. Gently make a thumb print deep enough to hold the melted chocolate.

Bake 10-12 minutes until lightly browned. Transfer to cooling rack.

Filling.

Place chocolate in top of double boiler or bowl. Don't let bottom of bowl touch the water. Melt chocolate. Stir in peanut butter, corn syrup, water and vanilla. Remove bowl from hot water. Allow to cool five minutes.

Spoon about 1 teaspoon of the filling into the center of each thumb print.